Antique Broccoli

Antique Broccoli

Prep time:  25 minutes
Cook time:  40 minutes

Ingredients:

* 2 (16 oz) pkg. frozen broccoli spears, thawed and drained
* 16 oz pkg. frozen sliced carrots, thawed
* 10 oz. can small white onions (NOT pickled)
* ¼ cup butter
* ¼ cup flour
* 2 cups milk
* ¼ tsp salt
* 1/8 tsp pepper
* 1 cup shredded Cheddar cheese
* 1 cup soft bread crumbs
* 3 TBSP melted butter
* ¼ cup grated Parmesan cheese

Preparation:

Place thawed and drained vegetables in a 13” X 9” glass baking dish and mix gently to combine.  Set aside.

In heavy saucepan, over low heat, melt ¼ cup butter.  Stir in flour with a wire whisk.  Cook over low heat for three minutes, stirring constantly (this mixture is called a roux).  Do not allow the mixture to brown.  Gradually stir in milk, whisking constantly.  Cook over low heat 3 – 5 more minutes until the sauce begins to thicken.  Season to taste, then stir in 1 cup cheddar cheese and ¼ cup Parmesan cheese.  Remove from heat and stir until the cheese melts and the sauce blends.  Pour over vegetables in baking dish.

In small bowl, combine bread crumbs and 3 TBSP melted butter and stir to mix well.  Sprinkle over the cheese sauce.  Then sprinkle with ¼ cup Parmesan cheese.  At this point, you can cover the casserole and refrigerate up to 24 hours.

Bake casserole, uncovered, at 350 for 30-40 minutes, or until bubbly and topping is crisp and golden brown.  Add an extra 15 – 20 minutes if the casserole has been refrigerated. 

Serves 8 – 10.